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This really simple 4-ingredient Peanut Butter Fudge recipe is so quick and easy and totally delicious. It works every time and is made in just 2 minutes with condensed milk and chocolate. It’s the perfect easy treat for peanut butter lovers!
My fudge recipes are all super easy, unbelievably quick and contain under a handful of ingredients, and this Peanut Butter Fudge recipe is no different.
This is not traditional fudge where you boil and caramelise cream – this is my easier version.
It’s made with condensed milk and chocolate, smooth peanut butter (I like smooth as I prefer the texture in this, but feel free to try crunchy), and a sprinkle of whole peanuts for a bite.
Chill overnight and there you have it. Your finished Peanut Butter Fudge!
Why you’ll love this Peanut Butter Fudge recipe
⭐️ Only 4 simple ingredients
⭐️ Low effort for maximum results
⭐️ Takes less than 10 minutes to make
Sarah’s notes on fudge
I have created a no-bake, no-fuss fudge recipe over the years that you can adapt to any occasion or flavour.
I have fine-tuned it so that these fudge recipes are totally foolproof and work every time – simply melt, mix and set.
I love to use fudge as a homemade gift as it looks and tastes impressive but can be whipped up in minutes, and it’s also great for treats and desserts too.
It’s ideal for making ahead of time because it needs to be refrigerated overnight.
Peanut Butter Fudge Ingredients Notes
- Condensed milk – NOT evaporated milk!
- Chocolate – I used my favourite Callebaut chocolate for this recipe. It melts so well and really makes a difference to any recipe. When you buy it in bulk (1kg bags at a time) from Amazon it works out to about the same price as supermarket chocolate. A good investment I think as it really does make SUCH a difference
- Smooth peanut butter – This makes it a nice texture and offsets against the peanuts, however you can use crunchy if you prefer
- Salted whole peanuts – This give delicious crunch and texture, as well as flavour
How to make Peanut Butter Fudge
1. Put the milk chocolate and condensed milk into a large bowl. Microwave for 30 seconds and beat well. Repeat once or twice until very thick and smooth. Allow to cool for a few minutes.
2. Stir in the peanut butter, beat until totally combined and pour into a lined tray. Flatten down and sprinkle the peanuts on top, pressing in slightly. Refrigerate overnight then cut into small pieces. Keep in the fridge until ready to serve.
Storing
In the fridge
They will go quite sticky at room temperature so keep them in the fridge.
There doesn’t seem to be any hard and fast rules on this, but I’ve kept it in the fridge 1-2 weeks and it’s been absolutely fine.
It will go really quite firm, so just let it soften a little before eating.
In the freezer
You can also freeze your Peanut Butter Fudge in baking paper and then foil before freezing. You can keep it like this for 2-3 months.
Recipe Tips
Gift bags
I pack the pieces of Microwave Fudge, fresh from the fridge, into little bags like these cellophane bags (from Amazon). It adds a special something to make them feel like a real gift.
Baking paper
Make sure that you do use baking paper (or parchment as it’s sometimes called) to line the tin. (I like this one, available on Amazon).
Baking tin
Use a fairly small dish to get a nice, deep fudge. (I like this Masterclass 23cm tin.)
Cutting into portions
If the slab is too hard to cut straight out of the fridge, allow it to come to room temperature for 30 minutes. Be careful when cutting as it may be very hard!
MOre easy fudge recipes…
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Baileys Fudge {Quick & Easy Recipe}
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Malteser Fudge {Just 3 Ingredients!}
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Chocolate Creme Egg Fudge {Just 3 Ingredients!}
FAQs
This is not technically real fudge (where you boil sugar, condensed milk and butter). This is a shortcut version, and honestly? I think it is every bit as good. If not, dare I say it, better.
Unfortunately you simply can’t substitute the condensed milk for anything else.
While you could use evaporated milk in place of milk in many situations, evaporated milk and condensed milk are completely different.
Evaporated milk is condensed milk without added sugar, and has an entirely different thickness and texture.
If the fudge is very sticky, cut it up and then return to the fridge on a plate or board lined with baking paper, separating the pieces a little so that the air can get to them. This can help to ‘dry’ the pieces out a little.
This fudge is kept stable by being chilled. Keep it in the fridge until you need it and if you’re giving it away, suggest that the lucky recipients keep it chilled too. It should stay fresh for around 2 weeks.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Peanut Butter Fudge {Easy Recipe}
Ingredients
- 397 g Can of condensed Milk
- 400 g White chocolate, Broken into chunks
- 350 g Smooth peanut butter
- 200 g Salted whole peanuts
Instructions
- Put the condensed milk and chocolate into a large bowl.
- Microwave for 30 seconds at a time, stirring very well between each blast. This should only take 3 or 4 sessions of 30 seconds if you stir very well in between.
- Remove from the microwave and stir in the peanut butter. Beat until totally combined.
- Pour into a small dish lined with baking paper. Flatten down and sprinkle the peanuts on top, pressing in slightly.
- Refridgerate overnight, and the following day, cut into small pieces.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Are you sure that’s not supposed to be “sweetened condensed milk”? There is no way I can put peanuts on top and flatten them down – it’s like soup!
Hi Virginia, yes it is, but here in the UK the names are interchangeable. Sorry, I will make it clearer for people from other countries! (https://en.wikipedia.org/wiki/Condensed_milk)